Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 6
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- Pages.845-850
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- 1989
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- 0367-6293(pISSN)
Effect of Heat Treatment on Some Qualities of Korean Pickled Cucumbers during Fermentation
열처리가 오이지의 발효에 미치는 영향
- Choi, Hee-Sook (Department of Food Science and Nutrition, Sook Myung Women's University) ;
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Kim, Jong-Goon
(Department of Home Economics, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science, King Sejong University)
- Published : 1989.12.01
Abstract
Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at
본 연구는 오이지를 발효시킬 때 열처리 효과를 조사하기 위하여 오이를 높은 온도의 소금물에 담금과 생오이를 microwave로 가열처리한 뒤